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Classic Caesar Salad
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Brief Description
Classic Caesar salad with fresh dressing.
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Main Ingredient
anchovy
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Category: Salads
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 17, 2021
Number of Servings:
Ingredients:
- 6 - anchovy fillets packed in oil drained
- 1 - small garlic clove
- - kosher salt
- 2 - large egg yolks
- 2 tablespoons - fresh lemon juice plus more
- 3/4 teaspoons - Dijon mustard
- 2 tablespoons - olive oil
- 1/2 cups - vegetable oil
- 3 tablespoons - finely grated Parmesan
- - freshly ground black pepper
- 3 cups - torn 1-inch pieces country bread with crusts
- 3 tablespoons - olive oil
- 3 - romaine hearts leaves separated
- - parmesan cheese for serving
Directions:
THE DRESSING
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 tablespoons of lemon juice and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 day ahead.
THE CROUTONS
Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
THE LETTUCE
Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
THE CHEESE
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
THE ASSEMBLY
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan cheese.
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